Randy tried it and didn't like it, and Steve apparently had the same experience; see http://www.pizzamaking.com/forum/index.php/topic,76.msg519.html#msg519. I have a can of the Brody product but haven't tried it yet. My problem is usually the opposite--too much extensibility. Maybe I will try it sometime for a same-day dough with highly elastic tendencies.

When I was working on the Glossary recently and researching dough relaxers, I came upon a website that said that the Lora Brody Dough Relaxer product had been discontinued. When I went to the Lora Brody website today and clicked on the "order" link, I was redirected to a link at cooking.com that confirmed it: http://www.cooking.com/products/shprodde.asp?SKU=104796. So, it is true. The product has been discontinued.

I once analyzed the ingredients of the product, and even have a can of the stuff that I bought from King Arthur to experiment with, but I never quite understood the need for the dough relaxer. It looks like the other dough conditioning products have also been discontinued. When I checked at the KA website, I see that the dough relaxer product is still available, at full price (at least cooking.com reduced the price before running out). KA is crafty about discontinued products. Usually a hint that a product has been discontinued and about to be jettisoned by KA from their catalogue is a price reduction. But they will never tell you that the product has been discontinued. At least I don't ever recall a statement to that effect.

I once looked into it but it is a product that is sold to the trade in large bags. When I last looked into it I saw that it was a 50-lb. bag at a bakery distributor near me. PZ-44 is most often used to increase the extensibility of doughs made with high-gluten flours. I have never had a problem with elasticity with doughs so I never even found a reason to try the Brody product.